Rice Paper Dumplings with Dipping Sauce
These rice paper dumplings went viral on TikTok, from creator Lisa Kitahara of Okonomi Kitchen. Our version with NIKIGO Original Soy Free Sauce is top 9 allergen free and every bit as delicious.
Makes 12 rolls, serves 4
INGREDIENTS:
For the rolls:
1 tbsp oil of your choice
3 garlic cloves, minced
1 cup onion, diced
2 1/2 cups chopped cabbage
2 green onions, chopped
½ lb ground meat
2 tbsp NIKIGO Original Soy Free Sauce
24 rice papers, round, 16 cm
Oil for frying
For the Dipping Sauce:
2 tbsp NIKIGO Original Sauce Less Salt
2 tbsp NIKIGO Hawaiian Style Teriyaki Sauce
2 tbsp rice vinegar
1 green onion, sliced
1 clove of garlic, minced
DIRECTIONS:
In a food processor, add the cabbage, onion, and garlic, pulse until chopped finely. Heat a pan to medium-high, add the oil and brown the ground meat. Add the vegetables and NIKIGO Original Sauce. Cook until the mixture is quite dry, about 6-10 minutes.
Note, the next steps are taken from the original TikTok recipe.
Fill a large shallow dish or pie plate with cool water. Dip one rice paper wrapper into the water for about 5-10 seconds (don’t over soak!) until it becomes soft and pliable. Carefully lay the softened wrapper on a clean damp cutting board.
Place about 2 tbsp of filling in the center of the softened rice paper wrapper. Fold the bottom edge of the wrapper up over the filling. Fold the top edge down over the bottom edge. Turn the whole thing and fold the bottom (left edge) up. Pack the filling down with your finger or chopsticks and then fold the top (right edge) down to close.
Dip another piece of rice paper until pliable and then place the dumpling seam side down so the thickness of the dumpling is even.
Heat enough oil to cover the surface of a non-stick skillet over medium high heat. Place the dumplings in the skillet seam-side down. Cook for about 2-3 minutes on each side until the wrappers are golden and crispy.
Preheat the air fryer to 390°F (200°C) and spray or brush the dumplings with oil. Cook the dumplings in a single layer for about 8-10 minutes, flipping them halfway through to ensure even crispiness.
Mince the garlic and slice the green onions for the dipping sauce, mix them and the liquid ingredients together and serve alongside the rice paper dumplings. Enjoy them hot and fresh for the crispiest dumplings!
